steamed cauliflower with lemon butter sauce

Posted on June 3, 2013 by tsengstrom

a little side dish to brighten your day…

I made this quick and easy side dish to go with my hot smoked salmon that I recently posted. There were a lot of firsts in this meal and all were delectable as my 3-year old niece would say! Just thinking about it now is making my mouth water. That, and the fact that I am currently halfway through a six-day BluePrintCleanse. Holy moly am I struggling! I am limited to six juices a day and water. I think I can technically have some green tea, but I wanted to use this as an attempt to ween myself off caffeine. “How is it going?” you may be asking. Well, let’s just say that it is quite possibly the most difficult test of willpower that I have ever endured. I want food…now.

There will be a complete breakdown of my six days on SMAK, no worries there!

And here I am, writing about food, watching the newest season of MasterChef, watching as my family enjoys food all around me – Chipotle, corn, chicken, pork chops, spicy sweet chili Doritos. I want it all. But for the next 3 days, I will leave that all to you wonderful people.

Until next time…happy eating! (Eat a little extra on my behalf!)

steamed cauliflower with lemon butter sauce

1 cauliflower head, about 2 pounds
2 tablespoons butter
1 small lemon (juice and zest)
1 tablespoon chopped parsley
salt, for steaming water

Trim the cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center fo the core, but not so much that the florets fall apart.
Head about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don’t over cook; it will continue to cook from residual heat.
While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long – watch closely so it doesn’t burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.

hot smoked salmon with a fresh dill sauce

Posted on May 28, 2013 by tsengstrom

ha. This is a joke. I sincerely, from the bottom of my heart, apologize for the complete lack of content the past few weeks. All I can say is that life got in the way…

I unfortunately cannot say that I made this unbelievable meal over this rather gloomy and cold Memorial Day Weekend. I have actually been holding on to it for a few weeks now. But it is worth the wait. I pray to God that you like seafood, because it will be a shame if you choose not to give this recipe a try! It’s comes from Ina Garten’s barefoot contessa foolproof cookbook.

Grilling is something that I cannot say I have mastered. At all. In fact, my father does the majority of the grilling in the house. My goal for this summer is this: to master the art of grilling. I even purchased The Grilling Book and plan on forcing myself to become a kick-ass griller by summer’s end! Until then, I will take notes on what my dad does and will slowly begin taking over.

Today’s post is just highlighting the salmon and fresh dill sauce recipe. There are two more recipes that I will be sharing with you this week, but those will be coming later! So keep your eyes open!

Until next time…happy eating!

hot smoked salmon

1/4 cup granulated sugar
1/4 cup dark brown sugar, lightly packed
Kosher salt
1 tablespoon coarsely ground black peppercorns
1 tablespoon grated lemon zest (2 lemons)
2 pounds King salmon fillets, skin on (whole or cut into serving pieces)
3 cups wood chips, such as oak, hickory, or mesquite
Charcoal
1 large, flat disposable foil pan
fresh dill sauce, for serving (recipe follows)

The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
Thirty minutes before you’re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I used a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (there will be lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and pan.
Scrap most of the sugar mixture off the salmon and sprinkle with 1 teaspoon salt. Place the salmon skin side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness fo the salmon, until it’s firm to the touch and barely cooked. Don’t over cook the salmon or it will be dry!
Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the fresh dill sauce.

fresh dill sauce

1/2 cup good mayonnaise, such as Hellmann’s
1/2 cup sour cream
1/2 cup plain yogurt
2 tablespoons cream cheese, at room temperature
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/4 cup minced fresh flat-leaf parsley
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup seeded, grated hothouse cucumber

Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 tablespoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Purée for a few seconds, until mixed well.
Add the cucumber and purée for another few seconds, until combined.
Pour into a container and refrigerate for a few hours to allow the flavors to develop.

shirataki noodles with cashews and chiles

Posted on April 29, 2013 by tsengstrom

So here we are…almost one year after I first began SMAK. There have been some periods of quietness, a lack of updates and recipes, and there have been times of numerous updates in one week. But through it all, I have never stopped loving doing this. As we continue on this journey, I am excited to share some new and exciting things… Nothing is final yet, but as things are set in stone, you too will know! The first that I will share is this:

an updated website!

I am essentially going to be giving SMAK a little revamp. Again, I am in the beginning stages of this, but you can expect to see more changes in the coming weeks and months. I am very excited about all of this! I hope you all will enjoy it as much as I know I will. I wish I had more details, but it looks like those with just have to wait.

On to something a little more concrete…the dish that started it all.

I first made this dish back in March of 2012 after I purchased Sam Talbot’s cookbook, The Sweet Life. SMAK had yet to be conceived. My dreams of writing a food blog were still only that…dreams. I vividly remember making this meal for my parents. I told them that they were not allowed near the kitchen. I was going to make this on my own. No help. I think this is when I really started thinking that cooking was something I could do with my life. I wasn’t sure that this meant I was to go to culinary school, but it was something that I loved and enjoyed. It was something that I wanted to do.

My mother has been talking about this dish ever since I made it last year. I figured it was time to revisit it once again. I have to say, it was just as delicious the second time around – I think I remember why we liked it so much!

Best of all…this recipe gives me an excuse to go to Whole Foods! There is no Whole Foods in Libertyville, IL and this is truly a disfavor to its residents. Oh, how we could use a Whole Foods! Out of all the local grocery stores, not a single one carries shirataki noodles! What gives?!

Again, I hope you enjoy this recipe! It definitely is a great one, one to be shared and used over and over again!

So until next time…happy eating!

shirataki noodles with cashews and chiles
serves 4

2 packages (16 ounces total) tofu shirataki noodles
3 tablespoons toasted sesame oil
1 large red onion, diced
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 fresh jalapeño chile peppers, seeded and finely chopped
2 tablespoons sesame seeds, toasted in a dry skillet
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 teaspoon sambal oelek chili paste
1 cup low-sodium chicken broth
1/4 cup chopped cashews
1/3 cup hand-torn fresh cilantro
2 tablespoons low-sodium soy sauce

Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of the sesame oil to keep them from sticking together.
In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapeños, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes.
Add the vinegar, agave nectar, and chili paste, stirring well to combine.
Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.

sun-dried tomato sausage with pasta

Posted on April 22, 2013 by tsengstrom

Okay, so I am about to say something that will seem like complete falsehood if you live in the Chicago land area… But, here is goes! It is April 22nd and summer is almost here! I get so much more excited about cooking during summer. I think the warm weather and bright sunshine automatically puts me in a good mood. Add some great grub and we’ll call it a date!

The joke is, it is still rather cold. Chances are mother nature is going to say forget spring and go straight to summer! This is not okay. Earth, will you please get things straight and actually give us an acceptable amount of the four seasons? 6 months of cold is NOT acceptable.

This weekend wasn’t too cold, I actually forced myself to go for a run today. There was only one good thing that came of it…I found a new running path through the local forest preserve. Once I start taking myself seriously again, I plan on going on long runs through the woods. I cannot wait. But in the meantime? I died after 2 miles. If anyone ever tells you that you can take some time off from running and then jump right back into it, don’t believe them! They are lying. Good thing I am running the Illinois half-marathon this weekend. I was supposed to run the full, but I failed at training. Looks like I failed at training for the half as well.

One thing that I have not failed at recently is eating. I love eating.

I wish I didn’t like food so much. Nevermind, that is a blatant lie. I love food. I always will. That is what makes SMAK so much fun – writing, photography, cooking AND eating all just to bring you new recipes? It is totally worth it. I am not sure that my 50-year-self will thank me for all of it. I guess that will all depend on my dedication to working out.

Anywho…I have been making this dish for years. I think I first began making it back when I was a student at the University of Illinois. I know that I wasn’t you’re typically college student. My apartment was pristinely clean without fail on a regular basis. I actually could not allow myself to go to bed until my entire apartment was cleaned up. Currently, I don’t face such predicaments. I blame it on the fact that I live at home. Once I have a place of my own, everything will go back to normal. I also liked cooking legitimate gourmet meals. Mac & cheese just wouldn’t cut it. I had to go all out. If I am going to enjoy eating something, I might as well put in some effort and make it delicious!

This pasta dish has been made more times than I can count. My mother makes it. I made it while living in New York. And most recently, I had the chance to share it will my good friend Sarah, who I did my Coffee Master Seminar with. We have had the opportunity to get closer over the past year and I know that she shares the same affinity for food that I do. She currently attends Kendall College in Chicago and gets the opportunity to take cooking classes, wine classes…all of the above. I am jealous.

And here I am now, sharing this awesome dish with all of you! I hope you enjoy it as much as I have.

Until next time…happy eating!

sun-dried tomato sausage with pasta
serves 4

1 box (13.25 oz) whole wheat linguine
1 package (4) sun-dried tomato sausages, 1/4″ slices
1 jar julienne-cut sun-dried tomatoes (in oil)
kalamata olives, sliced
feta cheese, crumbled

Prepare linguine according to packaging.
Slice sausages 1/4″ inch thick; heat oil from sun-dried tomatoes in skillet and sauté for 10 minutes or until firm and lightly browned, stirring.
Add sun-dried tomatoes to sausages, allow flavors to marry for 2 minutes.
Add kalamata olives, cook 2 minutes.
Add 4 ounces crumbled feta cheese, mix.
Toss sausage mixture with pasta. Serve.

crispy quinoa sliders

Posted on April 16, 2013 by tsengstrom

Quinoa has quickly become one of my favorite foods. Yes, it is healthy. Yes, it is a superfood. Yes, it is one of those foods that makes you feel as though you are a rabbit eating nothing that can be considered true substance.
However, I just can’t stop loving it.

One of my good friends is the sous chef at a local restaurant in Libertyville. Holy moly mother of the cooking gods. The food that she devises…I can’t even describe how amazing she is! She recently introduced quinoa sliders and burgers to the menu. I had these once while living in New York City. There were good. But I didn’t realize how truly amazing they were until I tried Alex’s version. Call me hooked.

Before I go much further, I need to insert something that I have not done in quite some time…a shameless product endorsement. These things have been sitting in the kitchen drawer for a long time but I have never really seen them in action. Until now. These herb scissors are crazy. Yes, they won’t work for everything. But read what they are called…herb scissors. Use them to cut chives, cilantro, rosemary, thyme, anything small and easy. You’ll be quickly snipping your way through a garden full of herbs!

It wasn’t until after I posted on my Facebook that I had made quinoa sliders that I even thought about asking for the recipe from Alex. I just assumed that it was sacred property, something never to be seen by those of us who cannot call themselves professional chefs. Alex’s responses?

“if you asked i would have just given you all of the ingredients haha”

Where would the fun be in that!?

I have to say, these were very good! So thank you Food & Wine! I approve of your recipe. Does it compare to Alex’s recipe? Eh. It’ll do for a homemade meal. Which means I will 150% make it again! Multiple times! It really was not that difficult of a recipe and it is healthy and delicious!

I would like to end by saying that my thoughts and prayers are with all of those affected by the recent Boston Marathon Bombings.

crispy quinoa sliders

2/3 cup quinoa
2 1-inch-thick slices of wheat bread, crusts removed and bread cubed
2 large eggs
1 cup coarsely grated zucchini
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
mini burger buns, lettuce, tomatoes, onion and pickles, for serving

In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a baking sheet to cool.
In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.
Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.

salmon & guacamole sandwiches

Posted on April 8, 2013 by tsengstrom

It’s finally happening. I am finally finding some spare time to cook. And to write! I have even purchased a few books in the past few days – am I actually going to be able to read this summer!? I shouldn’t push my luck quite yet, but I have to say, it feels pretty nice!

For as often as I complain about living at home…trust me, if you find yourself at the ripe young age of 25 still living with your parents, you will find plenty to complain about…this does have a few perks. My parents are game to try just about anything that I put in front of them! This even includes vegetarian meals – something my father would have NEVER tried before I started SMAK. I have guinea pigs. People to try the many recipes that I fall upon. Best of all? They have to eat as well, so more often than not, I don’t find myself emptying my pockets to pay for dinner. Thank you Scott & Carla.

I like fish 99% of the time. Most people who do not eat fish tell me that it tastes too fishy. Guess what genius – it’s FISH! All joking aside, if you feel this way, I do understand. Some fish can have a rather potent taste. The nice thing about this recipe is that there are so many other flavors that compliment the salmon. You don’t have to be afraid of being slapped in the face with fish.

This sandwich is messy. I am not going to lie because to be quite frank, it annoyed me. If you go into this meal with the expectation that things may get a bit messy, you’ll be golden! Plus, it is so delicious that nothing else really matters!

Things have really been turning around lately and it makes me very excited! The weather today?! Let’s just say that I drove home with my windows down and music blaring!

Hello Spring!

With new weather comes new recipes! So until next time…happy eating!

salmon & guacamole sandwiches

8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeño pepper, seeded and minced
1 teaspoon minced garlic
kosher salt and freshly ground black pepper
four (6-ounce) salmon filets, skin on
good olive oil
4 individual ciabatta rolls
baby arugula leaves

Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeño pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon filets dry with paper towels, brush them all over – top and bottom – with olive oil, and sprinkle generously with salt and pepper. Place the filets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the filets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted. To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon filets, cut each filet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.

barbecue sloppy joes

Posted on April 1, 2013 by tsengstrom

Things have taken a sudden turn. (A good turn, don’t worry!)

For the past month I have been working two jobs – my day job and my night job, serving at a new Japanese restaurant in my town. While I absolutely loved working at the restaurant, it was just too much. There were days where I would be at my day job from 8:00am – 5:00pm and then drive immediately to the restaurant and would be there until 2:00am. I began realizing that I was not able to catch up on sleep. I was constantly tired. And beyond that, I didn’t have any time to do things that I wanted. One thing that I am sure you all have noticed is this blog. SMAK has been neglected and for that, I apologize. Other things that have been neglected? A social life. Writing. Reading. Movies. Cleaning (pathetic thing to worry about being neglected, but if you had seen the state of my bedroom within the past month or two, you would understand. It is now almost spotless though, so my anal-retentive-OCD-self can finally breathe easily). My workout regime…I have a marathon in less than a month and I have hardly trained. Bad idea, Tommy!

These are all things that I miss and want to make time to do.

So from here on out…expect more!

I had a craving for sloppy joes the other day. I was probably so stressed out with the amount on my plate, and the amount of things not on my plate that I wanted to be on my plate, that I just needed some good ol’ comfort food. I love this meal. It’s easy and it’s delicious!

Instead of going the easy route and busy the store-bought mix, I decided to pull out my aunt Jane’s barbecue sloppy joe recipe. I can remember going up to Minnesota as a kid and having this during the summers at my grandparents’ lake home. I made just a few changes this time around – I was unable to find Hunts Special Tomato Sauce, so I just used regular tomato sauce. No big deal. I also added 1 teaspoon ground chipotle pepper spice to add a little something extra.

There is already a new post in the works, so I promise, the wait-time won’t be nearly as long as it has been. So until next time…happy eating!

Barbecue Sloppy Joes

3 pounds ground beef
1/2 cup chopped celery
1 onion, diced
3 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
1 1/2 teaspoon salt
1 1/2 teaspoon cornstarch
1/2 teaspoon chili powder
1 teaspoon ground chipotle pepper spice
1 1/2 teaspoon dry mustard
2 10-ounce cans Hunts special tomato sauce
1 small can tomato juice
2 tablespoons vinegar

Brown ground beef, onion, and celery. Once browned, drain any grease.
Mix in remaining ingredients. Heat to serving temperature.
Serve on hamburger buns.

Popcorn Balls

Posted on March 16, 2013 by tsengstrom

Holy cow! Has is seriously already been almost a month since my last post? I have to admit – I knew that my new jobs would take up a lot of time. But I had no idea that it would take up ALL of my free time! With that said, I apologize for the complete lack of new entries in quite some time. Even though I would all day, every day, I really was hoping to get you at least one or two new posts each day. Perhaps this post will be the start of a much better record.

This recipe is something that my grandma used to make all the time. At Halloween, she would throw in some orange food coloring to make the popcorn balls look like pumpkins.

Yes, this too is a short post. For that I apologize. I am just getting back home from a week-long business trip in Orlando. Needless to say, I am exhausted and have tons of things to do before going to work at Shakou tonight! Don’t worry though, I am working on some recipes tomorrow, my only free day in a while!

Until next time…happy eating!

Popcorn Balls
Makes about 2 dozen.

15 cups popped corn
1/3 cup honey
1/2 cup light karo syrup
2/3 cup sugar
1/2 cup butter

Cook all ingredients over stovetop to 230° F.
Add food coloring, if desired.
Immediately pour over 15 cups popped corn which has been put into a large metal container. (I did not have this, so I used a large plastic mixing bowl.)
Stir until all kernels are covered.
Rub butter on hands and form into balls.
Wrap in saran wrap.

Guinness, Red Onion & Cheddar Soup

Posted on February 21, 2013 by tsengstrom

Guinness, Red Onion & Cheddar Soup So here we are…two weeks since the last post. The lack of presence does come with a somewhat legitimate excuse. I recently got a new job! I will be working in sales for Grainger, the leading supplier of facility maintenance products and solutions. Needless to say, I have been rather busy with phone interviews, in-person interviews, drug screenings, background checks, the whole nine yards! Needless to say, my days and weeks will be much busier than they have been over the past year. Looks like Tommy will have to perfect his time management skills!

As I always do every few months, I recently looked through my pictures of my time living abroad. Spain. Morocco. France. Italy. Ireland. Those were the good days. I almost immediately grew nostalgic and wanted a little piece of Europe. I spent my last 10 days in Europe in Ireland and Scotland, so those were the last pictures I saw.

Ireland = Guinness.

Yes, there is more to Ireland. MUCH more. But that was all I could think of, so that is what I went with.

I have a book titled Guinness: An Official Celebration of 250 Remarkable Years. It talks about the history of Guinness, its origins, its advertisements. But best of all, it includes recipes! So when I posted on Facebook that I was about to have Guinness for dinner, I really was not lying! I would be consuming Guinness for dinner!

This recipe is pretty much a twist on a classic French onion soup. I found that the Guinness adds a wonderful depth to the flavor of the soup. Be warned, French onion soups tend to be sweeter. So cut the sweetness, I added garlic salt and vinegar. It worked and was delicious! Again, taste the soup as you make it. If you think it needs something, then add it! Make it fit your liking.

Until next time…happy eating!

Guinness, Red Onion & Cheddar Soup
Serves 6

2 tablespoons butter
2 tablespoons olive oil
4 large red onions, about 1.5 lb in total, quartered and sliced
2 garlic cloves, finely chopped
2-3 sage leaves, torn, plus extra whole leaves to garnish
leaves from 2 thyme sprigs
1 cup draught Guinness
4 cups chicken stock
2 teaspoons Worcestershire sauce
1 heaping tablespoon dark brown sugar
6 slices of slightly stale sourdough bread
1 cup grated white cheddar cheese
1 teaspoon vinegar
garlic salt
salt and pepper

Melt the butter with the oil in a heavy saucepan, add the onions, garlic, and herbs and season with salt and plenty of pepper. Cover and cook over a low heat for 40 minutes until onions are silky and translucent.
Stir in the Guinness, stock, Worcestershire sauce, sugar, vinegar and garlic salt and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Slice the toast into manageable sized pieces. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
Ladle the soup into warmed bowls, float the toasted cheese slices on top, and garnish with a few sage leaves.

Sweet + Salty Snack Mix

Posted on February 6, 2013 by tsengstrom

SUPER BOWL SUNDAY!

So let’s be honest, I couldn’t have cared less about either of the teams playing in this past weekend’s Super Bowl. The Ravens? The 49ers? Eh. So what this year’s Super Bowl really boiled down to, for me at least, was three things:

The Food
The Commercials
The Half-time Show

Let’s start with the half-time show. In recent years, *cough* since the Janet Jackson debacle *cough*, I have been incredibly disappointed with the half-time shows. In fact, most of them I have thought were quite awful and found myself only half paying attention. I am assuming this is because they have brought in legends who are now way past their prime and can no longer put on a show like they used to. Don’t get me wrong, I respect them for what they did, but they shouldn’t be performing anymore.

Beyoncé however? Yes, I will take a Beyoncé half-time show.
She can sing. She can dance. And she’s hella fine!

Add a Destiny’s Child reunion and you’ve got yourself a winner!

When it came to the commercials this year, I was disappointed. To be honest, the only one that I can remember is the Budweiser Clydesdale commercial. Overall, I expect a lot more from companies who are spending upwards of $4 million for a spot! Come on corporate America – you can do better!

And finally, on to the food! I love Super Bowl. Yes, 99.99% of it is absolutely terrible for you. And the thought of even attempting to create a “healthier option” seems like sacrilege. Super Bowl food is meant to be terrible for you. So suck it up.

I spent Super Bowl Sunday friends, one of which sent me a little Facebook message the night before saying,

“I know its late, but if you wanted to make this for tomorrow i wouldn’t hate it.”

She included a link to the IMPROVkitchen, which had this recipe for a Sweet + Salty Snack Mix. Potato Chips dipped in chocolate seems rather weird, but I made it anyways. It was delicious!

Moral of the story is this: you can dip just about any salty food into chocolate and it WILL end up being a good idea!

Until next time…happy eating!

Sweet + Salty Snack Mix

2 cups chocolate chips

2 cups pretzels (sticks, rods, braids, twists, classic – whatever you feel like)

4 cups ridged potato chips

6 cups caramel corn

In a double boiler, place your chocolate chips and stir until it’s almost all the way melted. Take off the heat and continue stirring until the lumps are fully melted.
Line a few baking sheets with wax or parchment paper.
Dip your chips half way into the chocolate and give them a good shimmy to drip off any excess chocolate. You want a thin coating. Continue until all of your chips are dipped.
Continue with your pretzels.
Place in the refrigerator for about 30 minutes to fully set the chocolate.
In a large bowl, gently combine the pretzels, chips and caramel corn.

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